![Thyme Baked Chicken With Prunes And Olives](https://www.allysongofton.co.nz/content/recipes/2214.jpg?width=320&height=479&fit=bounds)
Use chicken thighs for this recipe as they remain very tender when braised.
Ingredients
- 1 leek, sliced or 1 onion, diced
- 8-10 boneless chicken thigh portions
- 8-10 sprigs of fresh thyme
- 16-20 pitted juicy prunes
- 16-20 stuffed green olives
- freshly ground black pepper to season
- ¾ cup chicken stock
- ¼ cup vermouth or dry sherry
Method
- Scatter the leek or diced onion over the base of a casserole dish.
- Tightly roll boneless chicken thigh portions with a sprig of fresh tyme on the inside and place seam-side down on top of the leek or onion.
- Sprinkle over prunes and olives and season well with freshly ground black pepper.
- Pour in chicken stock and vermouth or dry sherry.
- Cover and bake at 180ºC for 45 minutes or until the chicken is tender and cooked through.
- Serve with creamy polenta, seasonal vegetables and plenty of cooking juices.
Cooks Tips
To add a creamy consistency to regular polenta, bring 2½ cups chicken stock and 1 tsp salt to the boil. Stir in ¾ cup instant polenta, and cook slowly, stirring, until the mixture thickens. Add ½ cup each grated parmesan cheese and cream, and stir until well mixed.
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